Drizzle olive oil and hot sauce over top of tenders. Dust with salt, pepper, paprika, and garlic powder. Cover and bake at 350 degrees for 45 minutes. Set aside to cool. Do not drain drippings, these will be used later. While chicken is baking, prepare fajita mix.

Next prepare the fajita mix:

Clean and remove seeds from two green peppers and slice into thin strips. Peel and slice onion into thin strips. Peel and mince garlic.

Add 2 tablespoons olive oil to skillet, add peppers, onions, and garlic. Saute over medium high heat, covered, until peppers are just barely tender. Set aside to cool.

Now for the creamy ranchero sauce:

In a large saucepan, melt butter over medium high heat. Add flour and whisk to create a roux. Let simmer for a minute.

Once all the chicken broth is incorporated, remove from heat and add sour cream and salsa, stirring until sauce is smooth and creamy. Set aside.

Assemble the enchiladas:

Preheat oven to 350 degrees.

Spray lasagna pan with non-stick cooking spray.

Shred cooled chicken into small pieces.

Warm each tortilla shell in the microwave for 15 seconds (or until warm and pliable).

Out of the oven, ready to nom.

Add a handful of shredded chicken to tortilla shell. Add fajita mix and shredded cheese to taste. Roll tortilla shell tightly, tucking in ends to prevent leakage, and place seam side down in prepared lasagna pan.

Repeat 8 to 10 times. If any chicken or fajita mix is left over, spread over enchiladas in pan.

Bake uncovered in a 350 degree oven for 30 minutes or until cheese begins to brown and sauce is bubbly. Remove from oven and drizzle with reserved ranchero sauce sauce to taste. Serve hot and try not to burn your mouth. So delicious!